Nestled by the coast of Lusail sits the splendor of Raf es and Fairmont Doha, where luxury is rooted in even the smallest details. Open the doors to mesmerizing hospitality and make memories in a world of sophistication.
Subtitled in Arabic
Contents
ZULAL WELLNESS RESORT BY CHIVA-SOM
A QUIET DANCE OF REFLECTION AND REJUVENATION IN THE MIDDLE EAST'S FIRST AND LARGEST IMMERSIVE WELLNESS DESTINATION
A 20-YEAR LEGACY OF LOYALTY AND LEADERSHIP
Loyalty is a rare commodity in today's fastpaced hospitality industry, especially in this region, where staff turnover can be high and retention is a constant challenge
24 A GASTRONOMIC RESTAURANT FOR EVERY DAY
Since its founding in 2014 by chefs Dmitry Blinov and Renat Malikov, Duoband has emerged as a powerhouse in St. Petersburg’s dining scene
28 THE ONE ABOUT THE BREAKFAST
Our industry is often a relatively close-knit community, and I’m sure, like me, you stay in touch with many people you’ve worked with over the years on social media
38 EIRA WATER opens new High-Tech Factory
40 MORE THAN JUST A PLACE TO SLEEP
In today’s interconnected world, where travel is more accessible than ever, hotels play a far more crucial role than simply providing a place to sleep
42 BITE-SIZED PERFECTION
How the region’s first-ever Mochi Sorbet came to be
SUSTAINABILITY INNOVATION FORUM & AWARDS
Winners revealed
EDITOR-IN-CHIEF
Seymone L Moodley seymone@bncpublishing.net
CEO
Wissam Younane wissam@bncpublishing.net
DIRECTOR
Rabih Najm rabih@bncpublishing.net
CREATIVE LEAD
Christian Harb chriss@bncpublishing.net
MARKETING EXECUTIVE
Aaron Joshua Sinamban aj@bncpublishing.net
DIGITAL EDITORIAL SUPPORT
Karan Moodley karan@bncpublishing.net
Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission.
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Contributors
BIBI AYESHA LOCKHAT, Traditional Arabic & Islamic Medicine (TAIM) specialist, Zulal Wellness Resort by Chiva-Som
“As interest in natural and holistic therapies grows, it’s important that TAIM is recognised for its contribution to preventive health and overall wellbeing.”
VIPIN KHATTAR, Multi Property General Manager at The St. Regis Downtown Dubai, Delta Hotels by Marriott, Dubai Investment Park and Marriott Residences Al Barsha South, Dubai
CHEF DMITRY BLINOV, Founder of Duo Gastrobar
“I wanted to test myself and prove that our 10-year success in our hometown was not just a local phenomenon.”
GLORIA "MARTHA" KHUMALO, Senior Kitchen Manager, tashas café
"It felt like I had butterflies in my stomach."
“In today’s interconnected world, where travel is more accessible than ever, hotels play a far more crucial role than simply providing a place to sleep.” 02 05
MARTIN KUBLER, Chief Sloth at The Gluttonous Sloth, Horeca Consulting with Attitude
“I’m off to KSA, but only after the summer, so I guess I’m taking somewhat of a coolcation. Now, if I could find a way to combine this with a sleepcation, I’d be—for once—a total trendsetter, plus I’d be chilled and relaxed. Safe travels, everyone!”
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Deep Breath in
Our lives are more technologically advanced than ever before. We enjoy unprecedented convenience and opportunity. Yet, paradoxically, we've never felt more isolated. Chronic stress, loneliness, burnout, and mental health crises pervade our society. Our relentless pursuit of more has left a heavy toll on our bodies, minds, and emotional states. Relaxation requires effort; it does not come naturally when we're constantly in fight, flight, or freeze mode. We barely recognise our own deterioration because it feels normal. We live in an era where being "under pressure" is celebrated, and pushing ourselves to the limit is often rewarded. Social media adds to the pressure, showcasing an endless stream of perfect
lives, punctuated only by the occasional 'crying selfie' that attempts to pierce through the facade.
Arianna Huffington argues that while stress is an unavoidable aspect of life, accumulative stress can be managed. Most of us are barely remembering to breathe. With some bravery let me say, that many wellness offerings are merely superficial, designed to make us feel momentarily better without addressing deeper needs. Don’t get me wrong—I cherish my spa days, bubble baths, hair treatments, and occasional yoga sessions in fancy settings. Yet, I know these are just temporary comforts. True wellness—physical, emotional, mental, and spiritual—requires dedication. It’s a lifelong commitment, filled with successes and setbacks, but unlike any other role we play, it cannot be
outsourced. It is, undoubtedly, the most important job we have on this earth.
During my recent visit to what I'd call the wellness retreat of a lifetime, I learned that wellness isn’t always about relaxation. It involves unlearning, healing, rebuilding, feeling, and releasing, which can be intense and profound. Feelings we go out of way to avoid. Instead, we often distract ourselves with acceptable pursuits, like overachieving, or harmful indulgences that can have serious consequences. Regardless, I urge you to pause, breathe, and simply be. Like the shepherd boy in Paulo Coelho’s The Alchemist, listen to what your body and mind are telling you.
In this issue, I delve into the offerings of Zulal Wellness Resort by ChivaSom, the Middle East’s first and largest immersive wellness destination. The first resort in the world to blend the holistic wisdom of Traditional Arabic Islamic Medicine (TAIM) with contemporary therapies. We'll explore why this oasis in the desert is a lifetime experience.
Additionally, we'll bring you highlights from the Sustainability Forum and Awards, focus on loyalty in the business by speaking with women who have been part of Tasha’s group for over 20 years, and feature interviews with influential figures like Chef Dmitry Blinov, founder of Duo Gastrobar, and Vipin Khattar, who shares insights on why hotels are More Than Just a Place to Sleep, among others.
SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net
Seymone Leigh Moodley seymonemoodley
B RING ING TH E U NCONVE NTIONAL TO YOU R B U S IN ES S CONVE NTIONS
In the heart of a vast private estate with carefully restored gardens, seaside woodlands, rugged cliffs and secret beaches, a former hideout for the glitterati has remerged
FOUR SEASONS RESORT MALLORCA AT FORMENTOR WELCOMES GUESTS, INTRODUCING A NEW CHAPTER FOR THE STORIED DESTINATION AND HISTORIC LANDMARK
as a sustainable and soulful luxury holiday destination that retains its glam-chic charm. Welcome to the inaugural season at Four Seasons Resort Mallorca at Formentor.
NOVA M HOTEL OLAYA RIYADH – THE FIRST EDGE BY ROTANA TO OPEN IN KSA
Nova M Hotel Olaya Riyadh, an Edge by Rotana hotel, is set to open its doors in the last quarter of 2024. Centrally located on the renowned Al Olaya Street, the new property will be a prime destination for both business and leisure guests, offering convenience, modern amenities, and exceptional hospitality.
IN MOROCCO’S CAPITAL OCTOBER 1ST, 2024 WITH A SPECTACULAR OCEAN VIEW
With finishing touches well underway, the new Four Seasons Hotel Rabat at Kasr Al Bahr is confirming its grand opening on Tuesday, October 1, 2024. This glamorously restored “Palace by the Sea” features lush gardens framing a majestic 18th century royal residence, creating a true oceanfront oasis in the heart of Morocco’s “City of Lights.”
VIDA HOTELS AND RESORTS UNVEILS VIDA MARINA RESORT MARASSI: A NEW COASTAL HAVEN IN THE HEART OF EGYPT
Your next epic adventure awaits as Vida Hotels and Resorts is thrilled to announce the opening of Vida Marina Resort Marassi, the first-of-its-kind Vida Resort in Egypt. This upscale lifestyle hotspot blends chic coastal living with vibrant waterfront indulgence, set against the stunning Mediterranean Sea. Designed for the inspired, this resort promises an unforgettable stay.
FOUR SEASONS HOTEL RABAT AT KASR AL BAHR TO OPEN
LE BISTRO BY SALMONTINI INTRODUCES “DIGITAL DINING DETOX”
In an era where digital distractions often overshadow personal connections, Le Bistro by Salmontini is inviting diners to take a break from their screens and engage in meaningful conversations with its new initiative, the “Digital Dining Detox.” Launched on Monday 19th August, this innovative program encourages guests to disconnect from their devices and enjoy a more meaningful dining experience.
HOTEL INDIGO JABAL AKHDAR RESORT & SPA WELCOMES WELLNESS EXPERT
INDAH MEGAYANI AS SPA & WELLNESS DIRECTOR
IHG Hotels & Resorts is pleased to announce the appointment of Indah Megayani as Spa & Wellness Director of Jala Spa & Wellness at Hotel Indigo Jabal Akhdar Resort & Spa. With over 20 years of experience in renowned spas across the Maldives, Bali, Vietnam, and Oman, Indah brings a deep understanding of wellness traditions and a mindful approach to this mountaintop sanctuary.
WYNDHAM REPORTS STRONG HALF-YEAR GROWTH IN EMEA
Wyndham Hotels & Resorts, the world’s largest hotel franchising company with 25 global brands and approximately 9,200 hotels, generated significant growth across Europe, the Middle East, Eurasia and Africa during the first half of 2024. Highlights include the Company awarding 27 contracts, opening 22 hotels and adding approximately 1,400 net rooms to its portfolio in the region.
ATLYS LAUNCHES IN THE UAE, SIMPLIFYING VISA APPLICATIONS FOR TRAVELERS
Atlys, the revolutionary digital visa application platform, is proud to announce its official launch in the UAE. Since its founding in 2021, Atlys has been committed to eliminating the hassle and stress associated with visa applications. With its expansion into the UAE, the company aims to provide seamless and efficient visa processing for the region’s large expatriate population.
GLORIA "MARTHA" KHUMALO, Senior Kitchen Manager, tashas café
DORCAS NYONI, Kitchen Manager, tashas café
A 20-YEAR LEGACY LOYALTY AND LEADERSHIP OF
Loyalty is a rare commodity in today's fast-paced hospitality industry, especially in this region, where staff turnover can be high and retention is a constant challenge. In an industry where it's remarkable to hear of a chef spending five years in the same kitchen or a staff member celebrating 10 years with the same team, finding loyal employees is one thing—keeping them is far more complicated. Industry experts often stress that retaining great talent is harder than finding it in the first place.
In a previous interview, Natasha Sideris, founder of Tashas Group, shared, "I owe all my success to my people. They have sacrificed so much to be with me as we collectively pursue the Tashas Group vision." This wasn't an exaggeration. Her words reflect the deep connection and commitment that fuel the brand's success.
Now, here's a story that exemplifies that sentiment. Meet Gloria 'Martha'
Don't focus on the obstacles—focus on how to overcome them. And always remember to rest. Our industry can take its toll if you don't know how to relax.
Khumalo and Dorcas Nyoni—two individuals who have dedicated over 20 years to tashas café and followed the brand's journey across the globe. Their loyalty, resilience, and shared vision with Natasha are nothing short of inspiring.
Gloria 'Martha' Khumalo joined Tashas Group in 2005, back when the brand was still in its early stages. Her first role was a kitchen steward, responsible for maintaining the cleanliness and order of the kitchen. "I was thrilled to get the job," Martha recalls, reflecting on her early days. "I wanted to make the best impression. At the same time, meeting new people and adjusting to a new environment was stressful, but the team welcomed me with open arms and helped me take my first steps."
Martha's nerves were evident on her very first day. "It felt like I had butterflies in my stomach," she remembers with a smile. "But I was eager to learn everything I could about the food and beverage industry and to grow with my new team." Her hard work and dedication paid off, and over the years, she rose through the ranks, from those early days as a steward to her current role as Senior Kitchen Manager.
In her own words, Martha's growth at tashas café is as much about personal development as professional achievement. "The difference in my mindset between then and now is significant. Initially, I just wanted to prove myself, but now, I want to help others become better versions of themselves. I want to pass on what I've learnt over the years."
Similarly, Dorcas Nyoni's journey with tashas began in 2008 when she joined the group as a receptionist and hostess. She too reflects on the thrill of those early days. "On my first day, I remember being amazed by how busy the shop was, how the staff worked together so seamlessly. The energy of the place was infectious. Despite the pressure, the support from my colleagues made me feel confident and right at home with the brand."
Over time, Dorcas' role, like Martha's, evolved. She moved from the front of house to the kitchen, mastering the
intricacies of kitchen management and eventually becoming Kitchen Manager. "The difference in my mindset between when I started and now is miles apart," she says. "At first, I just wanted to get better every day. Now, I want to help others bring their vision to life and teach them everything I've learnt over the past 16 years."
As senior members of the tashas team, both Martha and Dorcas have embraced their leadership roles, becoming integral to the smooth operation of the café's kitchens. Martha's approach to management is hands-on and detailoriented. "I encourage my team to do their best by actively participating in daily tasks," she explains. "I believe in leading by example, motivating my team to maintain high standards. I pay attention to the smallest details—whether it's the precision of ingredient measurements, the presentation of dishes, or cleanliness. These small elements ensure consistency and quality in everything we do."
Dorcas echoes a similar sentiment about teamwork and communication being the foundation of a well-run kitchen. "A kitchen only runs smoothly if you have everything in place—good stock inventory, high-quality equipment, and enough staff to cover all areas. Teamwork is essential, and when we work together, even the busiest days go smoothly."
For both women, the challenges of the job can be demanding, but they've learnt to rise above them. Martha points out that dealing with unhappy customers is one of the toughest aspects of her role. "You need to have a strong sense of empathy and patience," she says. "When customers are dissatisfied, you have to be able to solve their problems sincerely and efficiently."
Dorcas agrees, adding that the hardest part of her job is seeing her team struggle during busy periods, especially when they're operating with fewer staff. "But that's when teamwork matters most," she says. "In those moments, it's about pulling together and supporting one another."
Martha and Dorcas both credit much of their personal and professional growth to Natasha Sideris and Jill (Jill Okkers, Culinary Director, Tashas Group) a key figure within the Tashas Group. "Natasha gave me hope for a better future," Martha says, her voice filled with gratitude. "She didn't just give me a job; she gave me an opportunity to build a life.
JONATHAN VAN
DER MERWE, Brand Chef, tashas café
Natasha taught me how to stay calm in stressful situations, while Jill showed me how to handle them. Jill has been a rock for Tashas café—her passion for making the brand better every day is contagious. Together, they are the glue that holds the Tashas family together."
For Dorcas, Natasha and Jill's leadership qualities have served as a guide for her own management style. "Both Natasha and Jill have always shown kindness, even when they are firm. They never miss an opportunity to offer help when they see someone in need. That's something I try to emulate in my own leadership."
At Tashas café, food safety is of the utmost importance, and both Martha and Dorcas are diligent in maintaining the highest standards. Martha explains, "We adhere to strict food safety protocols in the kitchen—washing and sanitising hands regularly, ensuring that food is kept at the correct temperatures, and preventing cross-contamination. We also have checklists in place for monitoring the fridge, deep cleaning, and opening and closing procedures." Dorcas adds that the café's attention to cleanliness and
hygiene is meticulous. "We follow the FIFO method (First In, First Out) to ensure that all ingredients are fresh. We have checklists to monitor the chiller and freezer temperatures, check the condition of the equipment, and ensure the proper sanitisation of fruits and vegetables."
When asked about their greatest achievements at Tashas café, both Martha and Dorcas light up with pride. For Martha, becoming Senior Kitchen Manager stands out as her biggest accomplishment. "It's an honour to lead such a talented team and to work with people from all over the world. The diversity of our team is something I cherish."
Dorcas' greatest achievement is the role she has played in mentoring her colleagues. "One of the things I'm most proud of is knowing that I've helped others grow in their careers. Seeing them succeed makes me feel like I've done something truly meaningful. Tashas café is more than a job to me—it's my second family."
As for the future, both women have ambitious goals. Martha hopes to take on a higher leadership role within the company, while Dorcas is determined to be an inspiration for her children, working hard to provide them with a bright future.
Their advice for those just starting out in the hospitality industry? "Stay calm and collected," says Martha. "It's better to take your time solving a challenge than to rush through it. And take the time to understand how your team works so you can collaborate better." Dorcas adds, "Don't focus on the obstacles—focus on how to overcome them. And always remember to rest. Our industry can take its toll if you don't know how to relax."
Gloria 'Martha' Khumalo and Dorcas Nyoni's 20-year journey with Tashas café is a testament to the power of loyalty, perseverance, and shared vision. Their unwavering dedication and commitment to the brand have been integral to its success, and their story serves as an inspiring example of how loyalty, when nurtured by great leadership, can lead to long-lasting success.
At Tashas, Martha and Dorcas are more than just employees—they are part of the fabric of the company, part of the family. Their story is one of loyalty, growth, and resilience, and it's a story that is still being written as Tashas café continues to expand its horizons across the globe.
In an industry where high turnover is the norm, their 20-year commitment to Tashas café is nothing short of extraordinary—a story of mutual respect and dedication that continues to inspire the next generation of hospitality professionals.
Natasha Sideris and Jill Okkers
A Gastronomic Restaurant
CHEF DMITRY BLINOV, Founder of Duo Gastrobar
For Every Day
Since its founding in 2014 by chefs Dmitry Blinov and Renat Malikov, Duoband has emerged as a powerhouse in St. Petersburg’s dining scene, quickly expanding to encompass seven unique restaurant concepts. Their creativity and culinary mastery reached global heights in 2019 when Harvest, one of their standout establishments, earned a spot on the prestigious World's 50 Best Restaurants list, coming in at 92nd.
Building on this success, Blinov and Malikov brought their vision, Duo Gastrobar to Dubai in 2023, launching their first restaurant in the UAE. This new venture is a refreshing blend of elevated dining and laid-back ambiance, offering highquality cuisine in a space that feels inviting and unpretentious. Their approach focuses on delivering fine dining flavours in a more relaxed setting, making it a goto spot for both casual meals and special occasions.
The restaurant’s reputation was solidified in July 2024 when it earned the Michelin Bib Gourmand award. This coveted distinction highlights the restaurant’s ability to deliver outstanding food at accessible prices, underscoring Blinov and Malikov’s ongoing dedication to excellence without compromise. Their Dubai outpost is fast becoming a key player in the city’s vibrant dining landscape and Chef Dmitry Blinov tells us more.
What is the Duo brand known for?
To be honest, I can't yet say that Duo is well-known in the Dubai market. When it is, I hope it will be for its excellent, consistent quality, the consistently high level of food and service, and I also hope that people will describe our restaurant as honest and fair. We really put our best efforts into this.
How did the expansion to Dubai happen?
I’ve never been good at resting. I always need a new challenge. By the time we had opened seven restaurants in St. Petersburg, I was ready for something new. And of course, it’s also about ambition. I wanted to test myself and prove that our 10-year success in our hometown was not just a local phenomenon. Global events also encouraged us to step out of our comfort zone.
How would you describe Duo Gastrobar to someone who has never been?
A gastronomic restaurant for every day, with a casual and friendly atmosphere.
We pour all our efforts and the experience we’ve gained over 20 years into this, treating our craft with great responsibility and care. We aim for the highest quality of food and service but without any snobbery. There should always be room for lightness, carefreeness, and humour in a restaurant. We don’t want to burden our guests with an overly serious attitude. Our guests should enjoy the restaurant, share a meal with family and friends, and not have to work hard to decipher the chef’s vision just to choose a dish. We want the restaurant to be a place where everyone can escape the constant rush and stress, even if just for a few hours.
WE POUR ALL OUR EFFORTS AND THE EXPERIENCE WE’VE GAINED OVER 20 YEARS INTO THIS, TREATING OUR CRAFT WITH GREAT RESPONSIBILITY AND CARE.
Let’s talk about your cooking style. It’s comfort food for every day— memorable and vibrant—yet behind each dish are 20 years of experience, a huge effort in creation, and meticulous attention to every detail and cooking process.
What type of cuisine does Duo Gastrobar specialise in?
I’d say it’s predominantly European cuisine, but with freedom. Sometimes we add Asian sauces and spices; other times, we use French techniques, and there’s always at least one or two pasta dishes.
What sets Duo Gastrobar apart from other dining establishments?
In my opinion, we align perfectly with the Bib Gourmand definition—excellent food at a fair price. Frankly, I don’t think there are enough restaurants like this in Dubai, which is why we plan to open our second restaurant this November. I’m genuinely thrilled about this. It’s the main concept I based our first restaurant in St. Petersburg on 10 years ago. Duo Gastrobar in St. Petersburg is proof that if you believe in an idea, follow it, and work hard, the results will come—but it takes time.
How do you approach menu development and ingredient selection for Duo Gastrobar?
It’s straightforward—we just search for the best products available. But finding them is often harder than it seems.
Can you tell us about a signature dish at Duo Gastrobar and the story behind its creation?
If I had to choose one dish, it would be our young cabbage with black truffle. I’ve been making this dish for nearly 10 years, and this particular variation of the recipe is over five years old. It’s still my favourite dish. I believe the most interesting dishes come from the simplest ingredients, and cabbage is a great example. A chef has to use all their skills and creativity to turn something
simple into a bestseller. Our cabbage dish, made with just three ingredients— boiled and grilled cabbage, creamy Parmesan sauce, and black truffle—has been a bestseller for 10 years. I think it’s worth a try.
What have been some of the greatest lessons you’ve learnt on this journey so far?
I’d probably break down my growth since opening my first restaurant into three stages:
When we opened our first restaurant, I realised that you are solely responsible for everything that happens. There’s no one else to blame, and that realisation changed a lot for me.
During the pandemic, I reached the second stage, accepting my role as a restaurateur. Before that, I only saw myself as a chef. Now, I oversee all our restaurants.
The toughest challenge was opening a restaurant in Dubai. It was a completely new country, with unfamiliar laws
and processes. Everything was new. Things moved fast—I started learning English in August 2023, and by November 2nd, we had signed the lease and started designing the project, without a single supplier or contractor.
Who has been your greatest influence or mentor in your culinary career?
I’m a huge fan of Björn Frantzén. While I can’t say I’ve had a mentor, perhaps I’ll meet one along the way.
What advice would you give to aspiring chefs who aim to open their own restaurants?
I already touched on this above, but I’ll repeat it: if you believe in an idea, follow through and work hard, you’ll achieve results. It just takes time, and you’ve got to stay committed. When I started my career at 16, my first job was as a loader at the train station, bringing food from the warehouse to the restaurant.
How do you see the future of Duo Gastrobar evolving in the next five years?
I really hope Dubai embraces our project as much as we enjoy working here. If that happens, we’ll definitely keep pushing forward. I believe there’s room for more restaurants with a similar format in the city, and it’s not just about Duo. We’re open to expanding that space.
IF YOU BELIEVE IN AN IDEA, FOLLOW THROUGH AND WORK HARD, YOU’LL ACHIEVE RESULTS.
THE ONE ABOUT
BREAKFAST
Personally, I love hotel breakfasts as a guest—if they’re done right. Working breakfast shifts in ho-tels, however, is a different story. I spent some time working in the kitchen as well as on the floor during breakfast service in the past, and I think the best thing about it is the early shift end, which leaves you with most of the afternoon at your disposal. On the downside, your social life takes a hit, as you’re going to bed just when others are heading out. Unless you’re in your twenties and can somehow miraculously pull double shifts, party, and still turn up for an early shift without a wink of sleep.
What makes a good hotel breakfast?
The host, of course, is an important ingredient—perhaps even more so than during other meal periods. This is largely because breakfast is often busy, but also because, for many people, it’s the first social interaction of the day, setting the tone for the rest of their morning.
Food selection is another vital ingredient. For me, this means offering enough choice for guests who follow vegetarian, vegan, or gluten-free diets. It’s frustrating to look at all the delicious op-tions other guests can choose from, only to find a few items suitable for yourself. Why is there al-ways an omelette station but never one that also offers egg alternatives like chickpea-based ome-lettes or tofu scrambles?
MARTIN
Our industry is often a relatively close-knit community, and I’m sure, like me, you stay in touch with many people you’ve worked with over the years on social media. I was recently tagged in a Face-book post by an ex-colleague from my Lon-
don days about another ex-colleague of ours, Aida, one of the breakfast waitresses at the hotel back then. Aida was lovely, the perfect breakfast host, and my initial thought was, "they don’t make them like that anymore", which got me thinking about hotel breakfasts in general.
It’s clear that breakfast trends are evolving in response to growing health consciousness, sustaina-bility concerns, and the fast-paced nature of modern life. As more consumers embrace plant-based diets, breakfast offerings need to reflect this shift. Breakfast is no longer just about filling up—it’s about fuelling the body with ingredients that enhance cognitive function, immunity, and overall wellbeing. Adaptogens like ashwagandha, reishi mushrooms, and maca can be added to smoothies or granola to help manage stress and improve energy levels.
Speaking of stress: coffee. Good coffee is essential. If you’re letting guests use coffee machines to make their own, keep it simple and ensure there are enough machines available, even
THE
BY
KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE
during busy times—nobody wants to first earn a degree in engineering just to work a coffee machine, or queue for ages behind someone who’s never pressed a button in their life.
Consumers are becoming increasingly adventurous, seeking to incorporate global flavours into their morning meals. I feel that many hotels in Dubai excel here. Think miso-infused porridge, shakshukainspired breakfast bowls, and arepa sandwiches filled with avocado and plantains. There’s a growing appreciation for diverse and bold flavours at breakfast.
Change, as they say, is the only constant in life, and this holds true for hotel breakfasts, too. Too many places offer the same options every day. A well-executed breakfast can be a unique selling point for your hotel and can even affect return bookings. There’s a place in Abu Dhabi, which shall remain nameless, that has many things going for it:
price, location, staff friendliness—yet, sadly, not breakfast selection. In fact, if there were a prize for the most consistently uninspired hotel breakfast, this place would win it hands down every time. It’s one of the reasons I no longer want to stay there, and why I wouldn’t recommend it to anyone.
Other elements that enhance the breakfast experience include seating and the speed of clearing tables. Seating, because I don’t want to sit at a large table on my own just because all the two-tops are taken. And table clearance, because it shows the staff are paying attention. Many times, I’ve gotten up to grab more coffee or juice, only to return and find my entire place cleared. Once, in Berlin, they cleared away a half-eaten plate of hot breakfast. Efficiency is welcome, but don’t overdo it. On the other hand, slow clearance is equally annoying, as nobody wants plates piling up around them.
What’s your hotel’s breakfast secret?
CHANGE, AS THEY SAY, IS THE ONLY CONSTANT IN LIFE, AND THIS HOLDS TRUE FOR HOTEL BREAKFASTS, TOO. TOO MANY PLACES OFFER THE SAME OPTIONS EVERY DAY.
Zulal Wellness Resort
by Chiva-Som
A quiet Dance of Reflection and Rejuvenation
in the Middle East's first and largest immersive wellness destination
BY SEYMONE L. MOODLEY
Decades ago, when health and wellness resorts first emerged as a travel option, there were only a few dozen, sometimes known as "Destination Spas." These differed from resort spas because they included an educational
component to the vacation. The focus was on relaxation and encouraging guests to integrate what they learned on vacation into their home lives. In addition to spa treatments, they offered a complete program of fitness classes and healthy spa cuisine, emphasising whole grains, fruits, and vegetables. People discovered the clean, fresh mountain air and healing hot springs that alleviated their ailments, and their testimonies inspired more and more people to seek out these natural healing sources. Having transcended the confines of the spa, wellness now influences travel experiences globally, offering new ways to discover the world and oneself. Recently, the pandemic skyrocketed the number of people concerned about their health and well-being, turning wellness tourism into a booming industry with exciting and life-altering experiences to explore. The quest for balance, wellness, and tranquillity remains more relevant than ever, and prioritising physical, emotional, mental, and spiritual well-being for guests has become the core focus for brands looking to go beyond traditional hospitality. A unique experience that embodies the essence of becoming well, both inside and out, isn't that far away. Just over an hour's drive from the centre of Doha on the northern shores of Qatar, lies Zulal Wellness Resort by Chiva-Som, the Middle East's first and largest immersive wellness destination and the first in the world to blend the holistic wisdom of Traditional Arabic Islamic Medicine (TAIM) with modern therapies and health practices. Zulal offers a sanctuary for those who need it. It is a transformative journey tailored to foster sustainable lifestyle changes that promise rest and rejuvenation of the spirit.
The resort is a marvel of two harmonious yet distinct experiences, Zulal Serenity and Zulal Discovery. Each offers a path to wellness designed to cater to different demographics, yet united by the same philosophy of holistic health. In the adults-only enclave of Zulal Serenity, the world slows its pace. The air carries a silent hymn, inviting guests to be still and present in an atmosphere of introspection and peace. The serenity of the setting is complemented by bespoke wellness programs that include fitness routines, spa treatments, and nutritional guidance, all aimed at revitalising the body and mind.
In contrast, Zulal Discovery opens its doors to families, encouraging a collective journey towards wellness. It provides a vibrant atmosphere where both children and adults can explore health and happiness through interactive activities and shared experiences. The family-centric programs not only promote physical wellness but also aim to strengthen the bonds between family members, making wellness a shared joy.
The design of Zulal Wellness Resort reflects its philosophy. Mimicking the fluidity of water—'zulal' being the Arabic term for 'clear water'—the architecture blends seamlessly with the surrounding desert and sea landscapes. The use of natural materials and sustainable practices underscores the resort’s commitment to environmental stewardship, creating spaces that are both beautiful and ethically sound. The resort boasts a range of luxurious accommodations including Executive and Junior Suites, as well as Deluxe Rooms with
lagoon, sea, or garden views. Each room is designed to enhance the wellness experience, featuring seainspired interiors that reflect Qatar's rich heritage and create a calming, luxurious atmosphere. The dedication to sustainability is evident in its operations.
The resort prioritises green initiatives, such as water conservation, energy efficiency, and waste reduction. These efforts are complemented by the resort’s farm-to-table dining options, where organic produce supports both the local economy and the health of the guests.
Dining at Zulal is an integral part of the wellness journey. Nutrition is a cornerstone of their wellness philosophy. The resort features four dining outlets, each offering a menu crafted around healthful eating and sustainability. Meals are prepared using organic, locally-sourced ingredients to ensure freshness and nutritional integrity. The cuisine ranges from local Qatari dishes to international fare, all designed to support the nutritional needs and wellness goals of the guests.
The resort is equipped with extensive wellness facilities, including separate areas for men and women, a variety of pools, and a comprehensive spa offering a wide range of treatments. These facilities support the resort's holistic approach to health, combining physical, mental, and spiritual practices. The true
measure of impact can be found in the stories of its guests. From individuals recovering from burnout to families seeking a healthier, more connected lifestyle, the testimonials speak of profound transformations. Guests leave not only rejuvenated but also equipped with the knowledge and practices to sustain their new healthy lifestyles beyond the resort’s boundaries.
At the core of Zulal’s wellness methodology is Traditional Arabic Islamic Medicine (TAIM), a system steeped in centuries of Arab heritage. This traditional form of medicine focuses on balance and harmony within the body, advocating for natural healing processes through the use of herbs, diet, and integrative therapies. Zulal's revival of TAIM not only pays homage to regional culture but also offers guests a unique, deeply rooted wellness experience that stands apart from conventional health trends.
Bibi Ayesha Lockhat shared her extensive background and approach to holistic health. Born and raised in Cape Town, South Africa, Bibi holds a double degree in Complementary Health Science and Complementary Medicine from The University of the Western Cape (UWC). As a specialist in Traditional Arabic & Islamic Medicine (TAIM) at Zulal Wellness Resort by Chiva-Som, her expertise spans a broad spectrum of holistic practices.
Bibi’s approach to wellness is deeply holistic, focusing not only on physical health but also on supporting the spiritual development of her guests. Her handson healing techniques include massage, acupressure, aromatherapy, and particularly the Hijama technique. This traditional therapy involves suction using a cup along with small superficial scratches on the body to remove toxins and enhance blood circulation. Additionally, Bibi is skilled in the use of herbal remedies, which she customizes to promote the overall health of her guests.
When did you decide to pursue a career in traditional medicine, and what was the inspiration behind it?
As a young child, I always struggled with sleep issues. Growing up, my mother pursued alternative therapies and treatments that proved to be really beneficial, which sparked my interest in traditional
BIBI AYESHA LOCKHAT, specialist in Traditional Arabic & Islamic Medicine (TAIM) at Zulal Wellness Resort by Chiva-Som
medicine. I always knew I wanted to work in healthcare, so when I discovered the Unani Tibb (Graeco-Arabic) Medicine program at the University of the Western Cape (UWC) in Cape Town, South Africa, I decided to enroll. Looking back, I would not alter anything.
Could you explain the core principles of Traditional Arabic & Islamic Medicine and how it contributes to overall wellness?
A fundamental concept in Traditional Arabic & Islamic Medicine (TAIM) is that human health is governed by four bodily fluids or "humours": blood, phlegm, yellow bile, and black bile. Each humour has distinct qualities: blood is hot and moist, phlegm is cold and moist, yellow bile is hot and dry, and black bile is cold and dry. Health is maintained by balancing these humours, and imbalances can lead to illness.
As a TAIM doctor at Zulal Wellness Resort, what is your primary role, and how do you integrate traditional practices with contemporary wellness approaches? As a TAIM specialist, we diagnose humoral imbalances through methods such as pulse reading and guest history. Treatments are personalised, often involving dietary recommendations, herbal remedies, and lifestyle changes to restore balance. This theory, significantly developed by the Islamic physician Ibn Sina, emphasises the holistic nature of TAIM, blending ancient wisdom with practical health solutions.
How have guests responded to TAIM treatments?
Our guests at Zulal Wellness Resort have responded positively to TAIM treatments, consultations, and recommendations. Many appreciate the personalised approach that blends ancient healing practices with modern wellness techniques, leading to noticeable improvements in their physical and mental well-being. Treatments like Hijama (cupping therapy), herbal remedies, and nutritional guidance based on TAIM principles have been praised for their effectiveness in
relieving pain, boosting energy, and promoting relaxation. Guests often report feeling more balanced and rejuvenated, and they value the cultural and historical significance of TAIM. Overall, the tailored consultations and holistic care contribute to high satisfaction levels.
How does Zulal contribute to the research and development of TAIM?
Zulal collaborates with medical professionals in various fields, such as genomics and precision medicine, as well as local healthcare centres and TAIM specialists, to explore and refine ancient practices like herbal medicine, including therapies such as Hijama. The resort is also pioneering new wellness approaches, such as personalised TAIM programs that incorporate con-
temporary health assessments with traditional remedies. By integrating advanced research and guest feedback, the resort continues to evolve TAIM treatments, focusing on areas like preventive care, nutrition, and stress management to offer innovative, holistic solutions for overall well-being.
THE AIR CARRIES A SILENT HYMN, INVITING GUESTS TO BE STILL AND PRESENT IN AN ATMOSPHERE OF INTROSPECTION AND PEACE.
What kind of training do practitioners at Zulal undergo to ensure they are proficient in both traditional and modern medical practices?
All of our therapists are fully trained and hold a diploma, certificate, or bachelor’s degree in a health science program. Ranging from Ayurvedic specialists to Naturopaths, Traditional Thai Medicine Specialists, Traditional Chinese Medicine (TCM) specialists, Traditional Arabic & Islamic Medicine (TAIM) specialists, Dermatologists, medical doctors, physiotherapists, nurses, aesthetic nurses, yoga instructors, nutritionists, psychologists, and social workers, most of our therapists are originally from our managing company, the renowned Chiva-Som, and are trained through the Chiva-Som Academy in Bangkok.
What are some of the challenges in integrating TAIM with other holistic health practices?
We continuously educate our guests and the general public through our various social media platforms, and our website acts as our wellness knowledge hub with frequent blog posts, along with dedicated newsletters. On-site, we offer a range of educational talks, workshops, and consultations that address guests' concerns, which makes
them aware of how traditional medicine and modern therapies integrate, addressing the common skepticism and misconceptions.
How do you see the role of TAIM evolving in the global wellness industry?
Zulal Wellness Resort by Chiva-Som is the first and leading wellness resort in the Middle East and the world to showcase the ancient wisdom of TAIM. We are now seeing more and more guests visiting us from various countries seeking the TAIM approach from various articles they have seen online. We recently had a guest fly in all the way from Japan because they read a very interesting article online in Japanese about TAIM and its holistic nature.
What has been the most rewarding aspect of practicing TAIM at Zulal Wellness Resort?
The most rewarding aspect of practicing TAIM at Zulal Wellness Resort is witnessing the profound positive impact on guests' health and wellbeing. Seeing individuals experience significant improvements in their physical, mental, and emotional states through TAIM therapies, and knowing that these ancient practices are helping them achieve a better quality of life, is incredibly fulfilling. The op-
ZULAL WELLNESS RESORT BY CHIVA-SOM ISN'T JUST A LOCATION—IT'S A MOVEMENT TOWARDS A BALANCED, HEALTHIER EXISTENCE.
portunity to blend traditional wisdom with modern wellness techniques and contribute to each guest's unique healing journey adds to the sense of accomplishment and satisfaction in my role. Our goal is to increase guest awareness of TAIM’s benefits through targeted educational programs and guest consultations. By offering workshops, success stories, and one-on-one consultations, we can help guests understand and experience the effectiveness of TAIM practices. As interest in natural and holistic therapies grows, it’s important that TAIM is recognised for its contribution to preventive health and overall well-being.
Zulal Wellness Resort by Chiva-Som isn't just a location—it's a movement towards a balanced, healthier existence. It stands as a beacon of wellness in the Middle East, welcoming the world to its shores with open arms and a promise of renewal. For those who seek both solitude and celebration in their journey towards health, Zulal offers more than a stay—it offers a transformation, an experience that whispers of ancient wisdom while boldly embracing the future. As we all search for a sliver of serenity in our bustling lives, Zulal offers not just a pause, but a path forward.
*I would like to thank Dr. Anand Peethambar, Rawipa Chattrapornpipat, Bibi Ayesha Lockhat, Jittranuch Mingkwan, and the rest of the Zulal Wellness Resort marketing team; Grace, Aarti Mishra, Shamjid Shareefa Ebrahim, Q Communications, Hilda Rosa, and every other Zulal Wellness Resort staff member that I encountered for an experience I will carry with me for a long time.
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EIRA Water opens new High-Tech Factory
EIRA Water, known for its incredibly pure bottled water, has just opened a brand-new, state-of-the-art factory in Eresfjord. This marks an exciting step forward for the company as it ramps up its production and sustainability efforts, all while expanding into key regions like the Gulf Cooperation Council (GCC).
With the new factory up and running, EIRA Water is now capable of producing a staggering 450,000 bottles a day.Operating around the clock, this advanced facility allows EIRA to keep up with the growing global demand for premium water while maintaining its high standards. The company is strengthening its foothold in Europe, especially after expanding into Denmark, and is gearing up for further growth in the USA, UK, and GCC. Sustainability is a key focus for EIRA Water, and their new factory is a
shining example of this. It’s entirely powered by renewable hydropower from the local area, making it one of the greenest production facilities in the industry. In fact, the factory’s systems even reuse heat from production to warm parts of the warehouse during winter.
Starting in October, the company will also source most of its raw materials from nearby suppliers, cutting down ontransport emissions. EIRA Water is also involved in major Norwegian sustainability programs like Infinitum and Grønt Punkt, and it relies mainly on sea freight to reduce its carbon footprint further.
The new facility is not just high-tech but also incredibly versatile. It features production lines capable of filling both glass and PET bottles, allowing EIRA to adapt to market demands. They’re also planning to apply for the
Skattefunn tax refund to help fund research into global exports, which aligns with their innovative approach to sustainability and growth.
EIRA Water has earned a reputation as one of the world’s purest waters, and their exclusive partnerships highlight that prestige. As the official water partner for the MICHELIN Guide in key markets, EIRA Water has become synonymous with luxury and quality. Sourced from the pristine springs of Eresfjord, its water is naturally filtered through quartz, never touching soil or organic material, resulting in exceptional purity.
You’ll find EIRA in some of the world’s most iconic venues, including fine dining destinations in Dubai, London, Singapore, and New York. The MICHELIN-starred restaurants that choose EIRA strengthen its standing as the water of choice for the world’s elite dining spots.
With the new factory online, EIRA Water is well-positioned to expand further into the GCC, the USA, and the UK. They’re also forming new distribution partnerships with major wine and spirits companies in the USA, ensuring their premium water reaches top-tier venues with precision and care.
EIRA Water isn’t just about global growth; it’s also about supporting the local economy in Eresfjord. The factory is helping to retain talent in the area by offering educational programs for production operators, fostering career development and growth within the company.
EIRA Water’s commitment to quality is unwavering. Their new factory is equipped with four cutting-edge control stations that ensure rigorous quality checks throughout production. The company has expanded its quality assurance team and even set up a dedicated on-site lab in partnership with Eurofins to maintain their high standards.
This exciting new chapter for EIRA Water is driven by a strong leadership team, including Roy Andreassen (General Manager, Norway), Anders Angvik (Senior Technical Manager), and Per Anders Krogset (Production Manager). CEO Nils Jorgen Sehested, with entrepreneur Christie managing the construction and KHS providing sustainable production technology, has led the company into this new era.
“The opening of our new facility in Eresfjord is a major milestone for EIRA Water,” said Sehested. “It enables us to keep up with increasing demand, especially in key markets like the GCC, while maintaining the quality we’re known for. We’re excited about the future and the opportunities ahead.”
As EIRA Water grows globally, its dedication to sustainability, quality, and community remains at the forefront of everything they do.
PLACE TO SLEEP A MORE THAN JUST
In today’s interconnected world, where travel is more accessible than ever, hotels play a far more crucial role than simply providing a place to sleep. As the Multi-Property General Manager for The St. Regis Downtown Dubai and Delta Hotels by Marriott, Dubai Investment Park, I have witnessed first-hand how hotels are woven into our social, economic, and cultural fabric. The hospitality sector is undergoing a dynamic transformation, driven by trends that are reshaping how we operate and cater to guests. These trends reflect changing preferences and highlight our industry’s dedication to innovation, sustainability, and crafting exceptional experiences.
Hotels occupy a unique position in their communities, serving as employers, hosts, and active participants in local development. Our hotel is proud to employ individuals from 52 different nationalities, reflecting
the rich diversity of Dubai itself. This multicultural environment enhances the guest experience and fosters a workplace where various perspectives and ideas come together to drive innovation and excellence. At our properties, we prioritise community outreach programmes that make a tangible difference. Our initiatives include environmental clean-ups, blood donation drives, and support for the Al Jalila Foundation. We also participate in mangrove plantation efforts and Pinktober fundraising activities. These efforts foster a culture of corporate social responsibility, emphasising that our commitment extends beyond providing luxury accommodations, by actively improving the lives of those around us. Marriott International’s Serve 360 initiative embodies our dedication to serving our community. One of its core values, "Serve Our World," guides how we conduct business. Our hotels and associates worldwide are passionate about doing good in their
communities through volunteerism, fundraising, and cash and in-kind donations. This commitment to making a meaningful impact is not just corporate policy but a deeply ingrained part of our culture.
BY VIPIN KHATTAR –MULTI PROPERTY GENERAL MANAGER AT THE ST. REGIS DOWNTOWN DUBAI, DELTA HOTELS BY MARRIOTT, DUBAI INVESTMENT PARK AND MARRIOTT RESIDENCES AL BARSHA SOUTH, DUBAI
The UAE’s hospitality sector is a cornerstone of its economy, characterised by a commitment to excellence and a drive for innovation. As hotels evolve, they play an essential role in shaping the economic and social landscape of their communities. Dubai’s recent accolades in tourism underscore its status as a top global destination. For the third consecutive year, the city has been ranked as the No. 1 global destination in the TripAdvisor Travellers’ Choice Awards 2024, and first regionally and sixth globally in the World’s Best Cities Report 2024. These recognitions are a testament to Dubai’s commitment to tourism excellence and its ability to attract visitors from all over the world. In 2022, UAE hotel revenues reached AED 38 billion, highlighting the sector’s significant economic contribution.
The festive season is a major financial moment for the industry and attracts tourists from around the world. We have hosted highly successful events, such as the New Year’s celebration, where we have seen significantly boosted revenue and enhanced brand visibility through strategic digital marketing innovations. We also achieved exceptional market leadership in 2023, securing our highest Market Share, Average Daily Rate (ADR), and Revenue per Available Room (RevPAR) since the hotel’s opening.
Beyond their economic contributions, hotels act as cultural ambassadors, offering guests a gateway to explore and appreciate local heritage. Each hotel tells a story of the destination they are located in, blending luxurious modernity with the local culture and traditions. At The St. Regis Downtown Dubai, we combine luxurious modernity with traditional Arabian hospitality, providing guests with an authentic experience that reflects the rich cultural tapestry of our region.
Today’s traveller seeks more than just comfort; they crave experiences tailored to their unique desires. At The St. Regis Downtown Dubai, we embrace this through our Signature St. Regis Butler service. We aim to ensure every guest feels valued and cared for from the moment they arrive. This is something our loyal St. Regis guests greatly appreciate, and the comfort and seamlessness of it draws them back to stay with us. Our butlers are well-versed in all our guests’ needs, including curating itineraries for the city, planning days at the hotel, or some-
thing as simple as managing luggage. This allows guests to explore the city’s culture in ways they might otherwise overlook.
Sustainability is at the heart of our operations. We have implemented several innovative initiatives to minimise our environmental footprint. For instance, we use preserved flowers in our décor, reducing waste and the need for constant replacements. Additionally, we have shifted from using plastic bottled water to refillable water bottles and are pioneering digital solutions to reduce paper consumption by 30%, demonstrating our dedication to efficiency and sustainability. We have introduced a new collection of garments crafted from recycled plastics, in partnership with OCEAN R, an organisation dedicated to retrieving plastics from the ocean and transforming them into quality apparel. These items are available for purchase at our retail store, and each garment purchased contributes to the removal of the equivalent of 10 plastic bottles from marine environments, thereby supporting oceanic clean-up efforts and playing a crucial role in the preservation of marine life. While seemingly minor, these changes contribute significantly to our overall sustainability goals.
As we continue to navigate the hospitality industry’s ever-changing landscape, our dedication to these principles will ensure that we remain not just places of accommodation but pillars of positive change in the world. The hospitality sector is poised to continue its vital role in global development, driven by a commitment to excellence, sustainability, and community engagement. At The St. Regis Downtown Dubai and Delta Hotels by Marriott, Dubai Investment Park, we are proud to be at the forefront of this movement, working every day to make a difference.
VIPIN KHATTAR, Multi Property
General Manager at The St. Regis
Downtown Dubai, Delta Hotels by Marriott, Dubai Investment Park and Marriott Residences Al Barsha South, Dubai
VIVIEN WONG, Co-Founder of Little Moons
BITE-SIZED PERFECTION
How the region’s first-ever Mochi Sorbet came to be
Vivien Wong, the co-founder of Little Moons, a mochi ice cream brand, recently launched their fresh and fruity ‘Refreshos’ sorbet range in the UAE, marking a significant milestone in their global expansion strategy and introducing the region’s first-ever mochi sorbet. This expansion reflects her commitment to bringing Little Moons to discerning consumers in a region known for its cultural diversity and appreciation of premium desserts. After a year in the UAE market, Little Moons is now the 4th biggest ice cream brand by retail sales and the UAE’s fastest-growing ice cream brand.
Vivien grew up in Northwest London and studied at the University of Reading. Her career began at Barclays, where she qualified as a chartered accountant and worked for four years. In 2010, she co-founded Little Moons with her brother, Howard Wong. Vivien's early life involved working in her parents' bakery in Wembley during weekends and holidays, helping to create Asian cakes and desserts. Despite having a successful career in the City, Vivien and Howard decided to launch Little Moons after their father was diagnosed with cancer in 2004. This personal challenge made her re-evaluate her career aspirations and realise the importance of seizing opportunities. Inspired by intelligent colleagues but longing to pursue something she was passionate about, Vivien decided to create a business she could truly call her own.
The concept of Little Moons originated from Vivien's parents' bakery business, where one of the products was traditional mochi. She and her brother discovered mochi filled with ice cream during a holiday together and loved it. It’s the combination of mochi, a sweet soft dough, with Italian gelato ice cream.
Starting off in London, it was challenging to introduce a limited range of oriental desserts and manage people’s perceptions. Initially, they targeted restaurants like Nobu and Sushi Samba, as people are more inclined to try new things at a restaurant rather than picking them off shelves in stores. Their big break came when they participated in a trade show called The Restaurant Show, founded by William Reed, which provides market-leading business information. Vivien put together their booth in a week, realising that if she didn’t do it then, they’d have to wait another year. This is how they first met many chefs they ended up supplying.
As popularity grew in restaurants, people began asking if they’d consider selling their products in supermarkets. With their head chefs understanding the concept, they were confident in approaching buyers, and Little Moons started appearing on supermarket shelves.
It took two years to develop their product, despite their parents making traditional mochi for 30 years. Filling mochi with ice cream came with technical complexities in production and manufacturing. Their branding also took time once they decided to enter retail. The key to their success is selling a product that has completely disrupted the ice cream market and pioneered a new snacking category.
Working with Howard has been highly beneficial, as their different skill sets complement each other well. Despite facing challenges, their unique dynamic enabled open and honest discussions, often leading to amicable resolutions. In the early stages, particularly when they lived together and brought work home, navigating these challenges was tough. However, difficult conversations in business are inevitable, and it’s important to work with someone who can be trusted and who always wants the best for each other.
The most invaluable preparation for Vivien's business was watching how hard her parents worked in their bakery. People's attitudes towards food are shifting dramatically, and the hunger for healthy food is evident on a global scale.
Little Moons' entry into the UAE market aligns perfectly with these trends, offering high-quality, innovative desserts to health-conscious consumers. Their vegan Passionfruit and Mango flavour, which took over a year to develop, is their best seller. They use organic marketing strategies and have found success in supplying restaurants, as people tend to be more open to experimenting with new flavours in that setting. Their breakthrough moment came when an organic TikTok video went viral, leading to further investment in marketing.
Vivien stated, ‘Little Moons is always working on new product development. We have a vision to further diversify our product offerings and penetrate new markets. As we scale, it is important we execute well, so
prioritising our efforts will be crucial.’ They aspire to become a leader in the global ice cream snacking category while maintaining their commitment to quality and innovation. Inspired by the UAE’s progress in innovation and female empowerment, Little Moons is excited to contribute to and grow within this dynamic market.
We have a vision to further diversify our product offerings and penetrate new markets.
Top: Vivien and Howard Wong, co-founders of Little Moons
Bottom: Vivien Wong, co-founder of Little Moons
SUSTAINABILITY Innovation Forum& Awards 2024
Panel 1: New Tomorrow With Sustainable Urban Planning
Imagine a city where every building, park, and street aligns with nature’s rhythm. This is the essence of smart growth strategies— balancing development with environmental stewardship, promoting vibrant, mixed-use communities, and curbing urban sprawl. Developers craft spaces that are not just sustainable but also brimming with life, using energy-efficient materials and green infrastructure like living roofs. Contractors, the unsung heroes, bring these visions to life, reducing waste and optimizing resources. Meanwhile, consultants and architects, the heart of every building, pulse with smart technologies that reduce consumption and enhance livability. Together, this panel taught how urban landscapes are not only resilient but also a testament to sustainable growth and a brighter, greener future.
Panel 2: Talk
Less,
The panel featured prominent figures including:
Mohamed Amer, Regional Director of Operations, ICC MENA
Sam Graham, Managing Director, Rider Levett Bucknall (RLB)
Duncan Payne, Head of Support Services, Khansaheb Raya Ani, Founder of RAW-NYC Architects
Do More: How Businesses Can Turn Their Sustainability Strategies Into Action
Speakers on this panel were:
Nadine Zidani, CEO & Founder of MENA Impact
Rabih El Chaar, Co-founder & CEO, Nadeera
Rana Hajirasouli, Founder, The Surpluss | Certified B Corp
Yasmine Barbir, Founder of Responsible Legacy
Moderator: Aby Sam Thomas, Editor in Chief of Entrepreneur
In today’s business landscape, sustainability is more than just a buzzword—it’s a call to action. While many talk about going green, this session was about those who walk the walk. Imagine gathering with forward-thinking leaders from enterprises big and small, all ready to share how they’ve transformed lofty sustainability goals into tangible, impactful strategies. These trailblazers did not just talk theory; they dived into real-world successes, revealing how their eco-conscious efforts have positively impacted their businesses. From profit-boosting initiatives to actionable tips, this session was your chance to learn from the vanguards of sustainable business practices in the Middle East and beyond.
Anita Nouri, CEO / Founder, Green Growth Planning Consultancy LLC
Moderator: Marwa Kaabour, Group Head of Marketing and Corporate Communication, Al Masaood LLC.
Middle East
Panel 3: Planet-Friendly Hospitality
The panel discussion took a deep dive into the complexities of embedding sustainability within hospitality operations, blending hightech innovations with straightforward, practical strategies. The panelists shared their experiences in overcoming challenges and seizing opportunities to foster sustainable growth while minimizing environmental harm. They discussed key topics such as waste reduction in hotels and restaurants, the importance of ethical sourcing, balancing economic benefits with environmental protection in tourism, and the role of eco-labels and green ratings in driving industry standards. The session offered valuable insights for those committed to advancing sustainable hospitality practices.
This panel hosted the following speakers:
John Timson, Vice President Sustainability and Safety, Premium, MENA - ACCOR
Lara Hussein, Co-Founder & Soil Builder at The Waste Lab
Marc Afonso, Category Manager, International Wines (Portugal, Spain, South Africa, New Zealand, South America), MMI
Judith Cartwright, Founder & Managing Director, Black Coral Consulting
Moderator: Sarah Fernandez, General Manager, JRN Consultancy
Panel 4: Reducing Our Carbon Footprint: Sustainable Practices for Designers, Architects, and Suppliers in the UAE
This panel included notable speakers as the likes of:
Dima Alkawadri, Assistant Professor, Interior Design School of Textiles and Design Heriot-Watt University Dubai
Craig Thackray, Vice President, Environment, MEA, AECOM
Diviya Naval, Manager – Design & Business Development, Al Shirawi Interiors
Joumana Hosri, A Global Ambassador for Renewable Energy and Sustainability
Moderator: Richard Fenne, Director | Regional Executive Chair, Woods Bagot
For sustainability in design, the panel explored the evolution of energy-efficient strategies like natural ventilation, daylighting, and shading to minimize reliance on mechanical systems. Water conservation was a priority, with the implementation of efficient fixtures, greywater recycling, and native landscaping reducing water use across developments.
The integration of renewable energy through solar panels and wind turbines highlighted the shift towards reducing fossil fuel dependency. Collaboration among stakeholders was emphasized as essential for promoting sustainable practices, while green building certifications like LEED or Estidama Pearl were pursued to ensure projects met rigorous sustainability standards.
GREEN PROJECT OF THE YEAR
EKTHAAR’S CEA MODEL FARM, BIN DASMAL DOORS LLC
SUSTAINABLE RENOVATION PROJECT OF THE YEAR
ASI OFFICE, AL SHIRAWI INTERIORS
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4.6 MEGAWATT-PEAK (MWP) SOLAR ROOFTOP SYSTEM, OMAN CONVENTION & EXHIBITION CENTRE
SUSTAINABLE ARCHITECTURAL FUTURE PROJECT OF THE YEAR
EYWA, R.EVOLUTION
SUSTAINABLE FIT-OUT PROJECT OF THE YEAR
RAKBANK OFFICE, DESIGN INFINITY
SUSTAINABLE COMMERCIAL PROJECT THE YEAR
PINNACLE DESIGN OFFICE, PINNACLE INTERIORS
SUSTAINABLE CONSTRUCTION PROJECT OF THE YEAR
MAGDI YACOUB GLOBAL HEART CENTER, ORASCOM CONSTRUCTION
EV BUS LAUNCH OF THE YEAR
GREEN BUS ASSESSMENT PROGRAM, ABU DHABI MOBILITY
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OFFSHORE OIL BROWNFIELD PROJECT, SAUDI ARAMCO
ZERO PLASTIC INITIATIVE OF THE YEAR
JUMEIRAH ZABEEL SARAY
SUSTAINABLE HVAC PRODUCT OF THE YEAR
RHEEM DUCTED INVERTER AIR-CONDITIONING UNITS, RHEEM MANUFACTURING MIDDLE EAST
MOST SUSTAINABLE START-UP OF THE YEAR
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ECO-CONSCIOUS DRINKING WATER CAMPAIGN OF THE YEAR
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MOST SUSTAINABLE INNOVATIVE SOLUTION
HANSGROHE
SUSTAINABLE HOTEL OF THE YEAR
SWISSOTEL AL GHURAIR
RENEWABLE ENERGY INTEGRATION AWARD
MARAFIQ
SUSTAINABLE HOSPITALITY INITIATIVE OF THE YEAR
RADISSON HOTEL GROUP
SUSTAINABLE FIT-OUT FIRM OF THE YEAR INC GROUP
SUSTAINABLE CONTRACTOR OF THE YEAR
NAEL GENERAL CONTRACTING LLC
SUSTAINABLE HOTEL DESIGN
AL HABTOOR CITY COLLECTION HOTELS
SUSTAINABLE REAL ESTATE DEVELOPER OF THE YEAR ROSHN GROUP
GREEN CONSULTANT OF THE YEAR
EGIS
INNOVATION IN DECARBONISATION AWARD
SUSTAINABLE INITIATIVE OF THE YEAR
KEO INTERNATIONAL CONSULTANTS
WOMEN PROFESSIONAL OF THE YEAR
MANAL SHAWISH, ATKINSRÉALIS
YOUNG SUSTAINABILITY INNOVATOR OF THE YEAR
NAMITHA THOMAS, AECOM
SUSTAINABILITY LEADER OF THE YEAR
ABDULLAH AL HASHIMI, MARAFIQ
